Long broccoli stems roast quickly and make a generous base for a creamy sesame sauce.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g Burgundy sprouting broccoli
- 1 tbsp olive oil
- 3 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp warm water
- 1 small garlic clove, grated
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Trim woody ends and halve thick stems lengthwise.
- Toss broccoli with oil and half the salt; roast 12–15 minutes until tender.
- Whisk tahini, lemon, water, garlic and remaining salt. Spoon over warm broccoli.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
